WO2003037100A1 - Manipulation de l'arome du chocolat - Google Patents

Manipulation de l'arome du chocolat Download PDF

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Publication number
WO2003037100A1
WO2003037100A1 PCT/EP2002/007055 EP0207055W WO03037100A1 WO 2003037100 A1 WO2003037100 A1 WO 2003037100A1 EP 0207055 W EP0207055 W EP 0207055W WO 03037100 A1 WO03037100 A1 WO 03037100A1
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WO
WIPO (PCT)
Prior art keywords
flavour
chocolate
cocoa
attribute
mass
Prior art date
Application number
PCT/EP2002/007055
Other languages
English (en)
Inventor
Sunil Kochhar
Christopher Budwig
Carl Erik Hansen
Marcel Alexandre Juillerat
Jean-Claude Spadone
Pierre Nicolas
Robert Redgwell
Euan Armstrong
Dietmar Sievert
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=9924790&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2003037100(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GB0126025A external-priority patent/GB2381433A/en
Priority to BRPI0213699-6A priority Critical patent/BRPI0213699B1/pt
Priority to AT02747438T priority patent/ATE443449T1/de
Priority to CN02821885XA priority patent/CN1582117B/zh
Priority to DE60233817T priority patent/DE60233817D1/de
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to NZ531932A priority patent/NZ531932A/en
Priority to CA002464886A priority patent/CA2464886A1/fr
Priority to AU2002317849A priority patent/AU2002317849C1/en
Priority to EP02747438A priority patent/EP1441597B1/fr
Priority to JP2003539456A priority patent/JP4443926B2/ja
Publication of WO2003037100A1 publication Critical patent/WO2003037100A1/fr
Priority to US10/819,180 priority patent/US20040191389A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Definitions

  • the present invention relates to processes for the manipulation of the flavour of chocolate independently of the processes, formulations and ingredient origins used in the preparation of chocolate.
  • Chocolate is generally obtained by mixing sugar and cocoa butter with cocoa liquor or cocoa nibs, followed by refining, conching and tempering.
  • Milk chocolate is prepared in a similar way but with the addition of milk.
  • One traditional method of producing milk chocolate dry process
  • Another traditional method of producing milk chocolate is by condensing and drying either liquid milk or milk concentrate together with sugar with or without cocoa liquor normally under vacuum and at elevated temperatures to produce a chocolate crumb powder and then mixing the chocolate crumb powder with cocoa butter, cocoa liquor, followed by refining, conching and tempering.
  • cocoa butter may be partially or totally replaced by direct cocoa butter replacements, stearines, coconut oil, palm oil, butter or any mixture thereof to give substitute chocolate materials which are generally referred to as compound, Trus or ice cream coatings.
  • the term "chocolate” includes standard chocolate as well as substitute chocolate such as compound, Trus or ice cream coatings.
  • flavour attributes of chocolate products are determined by variations in the process and the amounts of the normal ingredients used in chocolate manufacture, e.g. cocoa and milk.
  • These flavour attributes may be, for example, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, bouquet, spicy, scented, baked, bready, cereal, popcorn, malty, astringent and praline.
  • Such flavour attributes are well-known in the cocoa trade where they form part of the vocabulary. Consequently, local chocolates are often unique and contain flavour attributes that are important for the consumer.
  • Some manufacturers produce chocolate by using chocolate ingredients and a process which only gives one flavour attribute to give a specific house flavour and the manufacturing plants are only able to produce a limited variation around this flavour.
  • flavour attribute in this invention, we mean a consumer-recognisable flavour attribute associated with chocolate, and not the mere enhancement of the chocolate flavour, e.g. by adding vanilla, or a different overriding, dominant flavour such as peppermint.
  • a process for manipulating the flavour of a single mass of chocolate which comprises first removing at least some of the natural flavour from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour attribute to the chocolate mass.
  • This provides a flavour attribute associated with chocolate and overcomes the variations in chocolate flavour obtained in the manufacture of chocolate using different processing conditions and/or ingredients.
  • the chocolate mass may be a standard chocolate such as dark, milk, white chocolate or it may be a compound or ice cream coating.
  • the milk or white chocolate mass may be a crumb chocolate or a non-crumb chocolate.
  • Non-crumb chocolates are preferred in this process as they have less intense flavours.
  • the natural chocolate flavour as determined by variations in the process and the amounts of the normal ingredients used in the particular chocolate manufacture may be reduced or removed from the chocolate mass, for example, by stripping using the following methods:
  • the amount of water may easily be determined by those skilled in the art according to requirements but is not usually more than 20% by weight based on the weight of the cocoa and is conveniently from 5% to 10% by weight.
  • a high shearing/drying machine e.g. a Petzomat machine.
  • the amount of water may easily be determined by those skilled in the art according to requirements but is not usually more tham 20% by weight based on the weight of the cocoa and is conveniently from 5% to 10% by weight.
  • the flavour attributes may be obtained by adding cocoa and/or milk/dairy flavours or by adding non-cocoa/dairy flavours to a single mass, e.g. natural, natural identical, artificial or plant extract flavours.
  • the amount of flavour attribute added to the chocolate mass may be determined according to requirements and may be up to 10% by weight.
  • the amount of flavour added may be conveniently from 0.001% to 5%, preferably from 0.01% to 4%, more preferably from 0.1 to 2.5% and especially from 0.2% to 2% by weight based on the weight of the chocolate mass.
  • the flavour attributes may be any of the following: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, popcorn, cereal, malty, astringent or praline.
  • the flavour attribute may be a single ingredient or a mixture of ingredients, e.g. a bottle flavour or an extracted flavour, or it may be a reaction flavour formed from a mixture of flavour precursors.
  • a crumb flavour attribute may be added to a non-crumb chocolate having a reduced flavour as compared with a normal crumb chocolate in amounts, for example, from 0.1% to 5% and may provide very desirable flavours.
  • cocoa/dairy flavour attributes that may be added to the chocolate mass are as follows: Cocoa and/or chocolate product (i.e. nibs, liquor, cocoa powder, chocolate, cocoa butter, conch mass, etc.) distillates, solvent extracts, CO2 extracts, and a cocoa aroma/flavour obtained by cryogenic aroma capture from aroma gas which evolves during the processing of cocoa , for example, as described in United States Patent No.6090427.
  • Cocoa/chocolate reaction flavours known to those familiar to the art.
  • flavour compound generation hydrolyzed milk fat, cultured products, enzyme generated flavours or intermediates.
  • non- cocoa/dairy flavour attributes that may be added to the chocolate mass are as follows:
  • the flavour attribute may be a concentrate formed by adding a mixture of flavour precursors comprising
  • flavour attribute may provide caramel and biscuit/cookie attributes to the chocolate.
  • the amount of this flavour attribute added to the chocolate may be from 0.01-
  • the reaction is performed at 100-150°C for from 10 to 60 minutes, preferably from 115 °C to 135°C for from 20-40 minutes.
  • concentration of the flavour precursors may be about 5-250 mM, preferably about 50 mM.
  • the fat-based medium is anhydrous milk fat, cocoa butter, lipase hydrolysed milk fat, cocoa liquor, butter, vegetable oils, medium chain triglycerides (MCT), triacetin, tropical fats and their fractions.
  • flavour precursors are proline, rhamnose and fructose.
  • Other combinations of flavour precursors include fucose and ornithine.
  • Milk or vegetable protein hydrolysates may be used, and are prepared from milk powder, casein, whey, soy, wheat, cotton, peanut, rice or pea protein isolates or concentrates.
  • the flavour reactions may be performed by the following processes: i) The fat-based media is heated and the flavour precursors (A) and (B) are dispersed in the melted fat-based medium and reacted under reflux at 125 °C. This preferably occurs under agitation. In this process, the flavour precursors are added directly in the fat-based medium without any addition of moisture.
  • flavour precursors A and B may also be dissolved in alkaline water solution, buffer at pH 5.0 - 8.0 or 5-50% potassium carbonate solution to form a flavour precursor solution or suspension which is then added at less than 1.5% level (w/w) to the melted fat and reacted with agitation under reflux at 125 °C.
  • pH of the mixture before the reaction is 8.0.
  • the flavour precursors A and B may also be dissolved in alkaline water solution, buffer pH 5.0 - 8.0 or 0.1-50% potassium carbonate solution.
  • the flavour precursor solution or suspension generated is added at 1.5-5% level (w/w) to the melted fat-based medium, the reaction mixture thus obtained is heated under agitation for 10-20 minutes from 100 °C to 125 °C, without closing the vessel to evaporate most of the moisture, and the remaining 10-20 minutes of the reaction is performed at 125°C under agitation and reflux.
  • the total reaction time is about 30 minutes.
  • pH of the mixture before reaction is 8.0.
  • rhamnose and proline flavour precursors were used which were dissolved in
  • the present invention has surprisingly positive results in the generation of caramel and biscuit flavour attributes using fat-based media as compared to classical aqueous systems.
  • Proline was used as amine flavour precursor, as proline is a precursor for caramel as well as biscuit/bread/roast type aroma volatiles.
  • the reaction between proline and rhamnose in a fat-based medium produces a range of flavour active compounds.
  • 4-hydroxy-2,5- dimethyl-3(2H)-furanone and 2-acetyl-l-pyrroline which are involved in caramel and biscuit/bread/roast flavour attributes respectively, were used as chemical markers in the described invention.
  • 4-hydroxy-2,5-dimethyl-3(2H)-furanone was the major compound in most of the reaction flavour products.
  • the rich and balanced flavour attribute was most likely achieved by a mixture of several compounds generated in the reaction.
  • Examples of other compounds in the reaction mixture were 3-hydroxy 2-butanone (acetoine), 1- hydroxy 2-propanone (acetol), 5-methyl furfural, 2-hydroxy 3-methyl 2-cyclopenten-l- one (corylone) and 4-acetoxy 2,5-dimethyl-3(2H)-furanone.
  • proline resulted in the highest level of 4-hydroxy-2,5-dimethyl-3(2H)-furanone accumulation in fat-based reaction systems.
  • the aroma of the flavour concentrates may not be linked or limited to any of the compounds mentioned.
  • fructose which is a cheaper sugar flavour precursor
  • the 4-hydroxy-2,5-dimethyl-3(2H)-furanone level as well as the caramel flavour could be increased by increasing the ratio of fructose to proline.
  • Reactions in anhydrous milk fat with 50 mM proline and 100 mM fructose resulted in a further increase in 4-hydroxy-2,5- dimethyl-3(2H)-furanone level and a strong caramel and biscuit/cookie flavour attribute.
  • fructose and proline can also be used as flavour precursor combination in fat-based flavour reaction.
  • a further aspect of this invention is directed to the use of the flavour concentrates as described above in the manufacture of chocolate (including compound) using 0.01-5%, preferably 0.5% by weight of the flavour concentrate, based on the weight of the total chocolate.
  • the flavour concentrate is incorporated directly into the chocolate.
  • the flavour concentrate is generated directly in chocolate compatible ingredients, no drying or extraction is necessary before incorporation into the chocolate mass.
  • These flavour concentrates impart caramel and/or cookie/biscuit note in the chocolate.
  • the flavour concentrate can be added alone or in combination with other flavours.
  • a chocolate product with modified flavour characteristics comprising the flavour concentrate as described above.
  • Such chocolate products include milk, dark and white chocolate as well as compound coatings for use for example in bars or ice-cream coatings.
  • the flavour attribute may be an enzymatic hydrolysate of cocoa polysaccharides, e.g. from the cocoa shell, e.g. pectin.
  • Such flavours may provide caramel, biscuit or toffee flavour attributes and may be incorporated in an amount below 5% into the chocolate
  • this invention provides a cocoa shell pectin extract having a rhamnose content of approximately 5mM to approximately 100 mM.
  • this invention provides a process for the preparation of a cocoa shell pectin hydrolysate having a rhamnose content of approximately 5mM to approximately lOOmM comprising the chemical and/or enzymatic hydrolysis of cocoa shell pectin.
  • this invention provides a cocoa shell pectin hydrolysate having a rhamnose content of approximately 5mM to approximately lOOmM.
  • this invention provides a flavour concentrate comprising cocoa shell pectin hydrolysate according to the present invention.
  • this invention provides the use of a cocoa shell pectin hydrolysate according to the present invention as a flavour concentrate for food.
  • the pectin from cocoa shell contains an unusually high rhamnose content of approximately 5 to 7% by weight rhamnose based on the dry weight of pectin.
  • the present invention provides a new rich source of rhamnose which can be used to generate new flavour profiles when added to food products.
  • cocoa shell pectin extracts The preparation of cocoa shell pectin extracts is carried out using a standard procedure for extracting pectins.
  • Hydrolysis of the cocoa shell pectin extracts is carried out by chemical and/or enzymatic degradation.
  • the following enzymes and chemicals are used, acetic acid, hydrochloric acid, pectinolytic enzymes (polygalacturonase, rhamnogalacturonases, pectin lyase, arabinase, galactanase) in association with esterases such as rhamnogalacruronan acetylesterase or with exoglycosidases such as beta-galactosidase, arabinofuranosidase and fucosidase.
  • pectinolytic enzymes polygalacturonase, rhamnogalacturonases, pectin lyase, arabinase, galactanase
  • esterases such as rhamnogalacruronan acetylesterase
  • Any suitable reaction medium for flavour generation may be used including, aqueous solutions, ethanol, propyleneglycol, glycerol, or a fat-based medium such as, anhydrous milk fat, cocoa butter, cocoa liquor, compound fat, lipase hydrolysed milk fat, butter, vegetable oils, medium chain triglyceride, triacetin or tropical fats and their fractions.
  • aqueous solutions ethanol, propyleneglycol, glycerol
  • a fat-based medium such as, anhydrous milk fat, cocoa butter, cocoa liquor, compound fat, lipase hydrolysed milk fat, butter, vegetable oils, medium chain triglyceride, triacetin or tropical fats and their fractions.
  • the cocoa shell pectin hydrolysate can be reacted with individual free amino acids, peptides, protein hydrolysates or mixtures of amine flavour precursors.
  • the preparation of flavour concentrates involves the addition of cocoa shell pectin hydrolysate to a fat-based medium, most preferably milk fat, together with proline and a phosphate buffer at pH 8.0, 125°C for approximately 60 minutes.
  • the cocoa shell pectin hydrolysate and proline flavour precursors used are dissolved in 5% buffer (100 mM Na-phosphate pH 8.0) and are added to the heated fat-based medium, preferably anhydrous milk fat.
  • the reaction mixture is heated for 10 minutes from 100°C to 125°C without closing the reactor to evaporate most of the water.
  • the remaining 20 minutes of the reaction is performed at 125°C under reflux in the fat-based medium.
  • Addition of 5% buffer, pH 8.0 facilitates improved flavour precursor solubility and subsequent high 4-hydroxy-2,5-dimethyl-3(2H)-furanone generation and intense caramel flavour attribute of the fat mixture.
  • the rhamnose containing cocoa shell extract may be used in different flavour reactions including applications for sweet (e.g. caramel, biscuit, buttery, toffee, fruity, malty, roasted) and savory or culinary products.
  • sweet e.g. caramel, biscuit, buttery, toffee, fruity, malty, roasted
  • the flavour concentrates produced can be incorporated into foods such as confectionery products, chocolate, beverages, ice-cream, biscuits and baked products, savoury and culinary products. It may be used in chocolate manufacture including the manufacture of milk, dark and white chocolate as well as compound chocolate for use in, for example, bars and ice-cream coatings.
  • a malty flavour attribute may be obtained by acid treatment of a cocoa liquor followed by a protease treatment.
  • a process for the production of enzymatically-treated unfermented cocoa liquor comprising acid treatment of the cocoa liquor followed by protease treatment.
  • Another aspect of this invention is the use of enzymatically hydrolysed cocoa liquor in generation of process flavour reactions.
  • a still further aspect of this invention is a chocolate or compound product produced using a process flavour made using the enzymatically treated cocoa liquor.
  • the acid treatment is performed as an in-vitro fermentation step to activate the endogenous enzyme system and to utilize the endogenous proteases in cocoa.
  • the subsequent protease treatment is applied to obtain high degree of hydrolysis (DH) and a high level of reactive free amino acids and peptides.
  • DH high degree of hydrolysis
  • This treatment is used to increase the flavour precursor pool during chocolate flavour reactions.
  • Cocoa hydrolysates produced in accordance with this process are used as an ingredient in process flavour reactions.
  • the cocoa liquor hydrolysates may be used alone or together with other ingredients or flavour precursors, such as amino acids, peptides or sugars, as a source of amine flavour precursors in process flavour reactions.
  • the cocoa liquor may be fully or partially defatted prior to use.
  • Such use of fully or partially defatted cocoa liquor enables flexible use of different cocoa materials as a base ingredient in process flavour reaction.
  • the acid treatment involves decreasing the pH of the unfermented cocoa liquor to approximately pH 2 to 5, most preferably to pH 4.
  • acetic acid, citric acid or phosphoric acid is used at a concentration of from about 0.01 to about 1.0 M.
  • Protease treatment involves the incubation of the unfermented cocoa liquor mixture with an endoprotease and/or exoprotease.
  • from 0.1% to 5% protease based on dry weight of cocoa is used.
  • the cocoa is incubated with 0.1 M acetic acid at 50 °C for 6 hours, followed by treatment with 2% protease, based on dry weight of cocoa, for 18 hours at 50 °C.
  • Treatment times for both the acid and protease treatment are preferably from 1 to 48 hours.
  • the treated cocoa liquor can be used in process flavour reactions.
  • flavour reactions generation of a balanced cocoa flavour is not the only criterion.
  • Other attributes for example caramel, biscuit, fruity and malt are also of interest.
  • Another objective was to produce a cocoa ingredient with a maximum degree of hydrolysis for use in chocolate flavour reactions.
  • the process flavour attributes made using the treated cocoa liquor can be used in the manufacture of standard chocolate, compound chocolate, ice-cream coatings and in other food products, desserts and drinks.
  • a caramel flavour attribute may be provided by the reaction of skimmed milk powder in a fat such as milk fat, cocoa butter, cocoa butter substitute, cocoa liquor, vegetable fats or combinations of fats at an elevated temperature.
  • the amount of skimmed milk powder may be from 0.5% to 50% by weight based on the weight of the mixture.
  • the temperature of the reaction may be from 100°C to 150°C and preferably from 115°C to 135°C.
  • the duration of the reaction may be from 15 minutes to 2 hours and preferably from 30 to 90 minutes.
  • the caramel flavour attribute may be incorporated into chocolate from which the natural flavour has been reduced or removed in an amount from 0.1% to 5% and preferably from 0.5% to 2% by weight based on the weight of the chocolate.
  • the present invention also provides a process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour from the chocolate ingredients or the chocolate mass and adding an effective amount of a flavour attribute to the chocolate mass independently of the chocolate mass processes, formulations and ingredient origins.
  • flavour attribute may be added to any of the ingredients of the chocolate mass and at any stage of the chocolate-making process before tempering.
  • a major advantage of the invention is the production of chocolate and compound coatings with a particular flavour attribute independently of its assets, processes, formulations and ingredient origins.
  • the invention permits the development of chocolate products with a global flavour, optimization of asset utilization, cost reduction, recipe flexibility and development of products with particular flavours that are preferred by the local consumers.
  • flavour reactions were performed in a round bottom 3 -necked stirred reactor with temperature control.
  • Anhydrous milk fat 80g was melted in the reactor and heated to 125°C.
  • the flavour precursors, rhamnose (50 mM) and proline (50 mM) were added directly with the milk fat or added separately when the temperature of the milk fat had reached 125 °C.
  • Rhamnose and proline were reacted in the milk fat for 60 min at 125 °C under reflux.
  • the reacted material was allowed to cool to room temperature and stored at 4°C or room temperature.
  • the flavour attributes were incorporated at 0.5% level of addition into a chocolate mass:
  • the chocolate samples were evaluated by blind tasting with 6-9 trained panellists. All samples were compared to a reference chocolate mass without any flavour manipulation. Incorporation of the fat-based flavour attribute resulted in strong enhancement of attributes such as caramel, biscuit, and cookie in the chocolate mass.
  • a flavour reaction was performed according to example 1, except that 1.5% of alkaline water (Stock solution: 4 drops of 50% NaOH in 20 ml water) was added along with the rhamnose and proline. This approach facilitated the reactions at basic pH and increases the solubility of the precursors. Incorporation of 0.5% of the fat-based flavour attribute into chocolate, as described in example 1 which had previously been processed by a high shearing/drying Petzomat machine to remove some of the natural flavour and give a bland chocolate, resulted in attributes such as caramel, biscuit and cookie. Strongest caramel flavour was achieved after 30 min of reaction.
  • a flavour reaction was performed according to example 1, except that the rhamnose and proline flavour precursors were dissolved in 100 mM Na-phosphate buffer, pH 8.0 and added when the milk fat had reached a temperature of 100 °C. This approach facilitated the reactions at basic pH and increases the solubility of the precursors.
  • the mixture was heated without closing the reactor until most of the moisture had evaporated and the product temperature had reached 125 °C.
  • the reaction was continued under reflux at 125 °C. Total reaction time was 30-60 min.
  • flavour reaction was performed according to example 1, except that the flavour precursors were 50 mM fructose and 50 mM proline. Incorporation of 0.5% of the fat- based flavour attribute into chocolate having a bland flavour, which had previously been processed by a high shearing drying Petzomat machine to remove some of the natural flavour, resulted in attributes such as caramel and biscuit. Strongest biscuit flavour was achieved after 60 min of reaction. Fructose/proline reaction in anhydrous milk fat resulted in the highest accumulation of 2-acetyl-l-pyrroline. The level of 4-hydroxy-2,5- dimethyl-3(2H)-furanone was lower as compared to reactions with rhamnose.
  • flavour reaction was performed according to example 4, except that the flavour precursors were 100 mM fructose and 50 mM proline.
  • the caramel attribute was enhanced by increasing the fructose concentration from 50 to 100 mM.
  • flavour reaction was performed according to example 4, except that the flavour precursors were 1% fructose and 1% casein hydrolysate.
  • the casein hydrolysate was prepared by standard techniques using Flavourzyme 1000 L (fungal protease/peptidase mixture from Novo Nordisk, Denmark). Hydrolysis was performed at 50°C using 1% enzyme by weight of protein content to achieve approximately 50% degree of hydrolysis. Incorporation of 0.5% of the fat-based flavour attribute into chocolate, which had previously been processed by a high shearing/drying Petzomat machine to remove some of the natural flavour, resulted in an increase in the caramel attribute.
  • Ornithine which is a well known precursor of biscuit/bread/baked impact compounds was also reacted in the milk fat system.
  • a flavour reaction was performed according to example 2, except that the flavour precursors were 50 mM rhamnose and 50 mM ornithine.
  • Incorporation of 1.0 % of the fat-based flavour attribute into chocolate with a bland flavour, made from cocoa which had been pretreated during roasting in the presence of 10% by weight of water which was later evaporated taking with it the flavour resulted in an increase in the caramel attribute.
  • a flavour impact was achieved with ornithine, it was less pronounced than with proline.
  • flavour reaction was performed according to example 1, except that the flavour precursors were 50 mM fucose and 50 mM proline.
  • Cocoa butter can also be used as reaction medium.
  • a flavour reaction was performed according to example 1 except that the reaction medium was cocoa butter.
  • the flavour precursors were 50 mM rhamnose and 50 mM proline.
  • the combination of proline/rhamnose in presence of 5% buffer, pH 8.0 was proven optimal to obtain high 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration.
  • a flavour reaction was performed according to example 3 except that the reaction medium was cocoa liquor.
  • the flavour precursors were 50 mM rhamnose and 50 mM proline.
  • a flavour reaction was performed according to example 5 except that the reaction medium was lipase hydrolysed milk fat. Hydrolysis was performed with an immobilized lipase, Lipozyme RM IM from Novo Nordisk, Denmark.
  • the flavour precursors were 50 mM proline and 100 mM fructose. Incorporation of 0.2 % of the fat-based flavour attribute into chocolate, which had previously been processed by a high shearing/drying
  • Petzomat machine to remove some of the natural flavour resulted in an increase in the caramel, biscuit, and cheesy attributes.
  • Example 12 Enzyme-treated 1 M KOH-soluble extract from cocoa shell
  • IM KOH-soluble extract lOg of cocoa shell was extracted in 200 ml of 1 M KOH containing 20 mM NaBFLj for 4 hours at room temperature. The suspension was centrifuged and the supernatant neutralised with acetic acid, dialysed and then freeze dried. The composition of the extracted polysaccharide is shown in Table 1.
  • Enzymatic treatment An aliquot of the extract obtained (lg in 50 ml of distilled water) was hydrolysed with
  • Niscozyme L a multi-enzyme complex produced from Aspergillus aculeatus ( ⁇ ovozymes A S, Denmark),at 40°C for l ⁇ hours with stirring. The pH during incubation was 4.9. The mixture was then freeze dried. Determination of free rhamnose in the final product indicated that 18.2 % of rhamnose was liberated from the 1 M KOH-soluble cocoa shell fraction by enzymatic treatment. The results are shown in Table 2.
  • the dried material weighed 9.6 g. It was dissolved in 100 ml water and half was adjusted to pH 5.8 with 2-3 ml of 2.5 M NH 4 OH and filtered through glass fibre paper to remove undissolved residue and passed through a column of QAE Sephadex which had been converted to the formate form.
  • the hydrolysate in the column was eluted with 350ml water.
  • the neutral fraction, which was not retained on the column and the acidic fraction (recovered by eluting the column with 350 ml 10% formic acid) were each dried down on the rotovap and the latter fraction put over NaOH and P 2 O 5 under vacuum overnight.
  • Table 3 shows the composition of the hydrolysate fractions prepared.
  • Example 14 Use of hydrolysates in the preparation of reaction flavours and incorporation into white chocolate
  • the hydrolysates prepared in accordance with examples 12 and 13, including the total hydrolysate and the hydrolysate purified by cation exchange were incorporated into a reaction flavour comprising 8.5g milk fat, lg shell hydrolysate (5mM free rhamnose), 50mM Proline, 5% phosphate buffer at pH 8.0, 125°C for 60 minutes.
  • the reaction flavour attribute thus obtained was then incorporated into white chocolate having a bland 0 flavour, which had previously been processed by a high shearing/drying Petzomat machine to remove some of the natural flavour, at a level of 1.0-1.5% by weight based on the total mentioned chocolate in accordance with the afore-mentioned recipe and subjected to sensory evaluation.
  • Sensory evaluation of the white chocolate produced using the hydroylsates of examples 12 and 13 showed an increased caramel flavour. 5
  • Example 15 Use of hydrolysates in the preparation of reaction flavours and incorporation into milk chocolate
  • reaction flavours A and B comprising
  • Reaction flavour attributes A and B were then incorporated into milk chocolate which had previously been processed by a high shearing/drying Petzomat machine to remove some of the natural flavour, at a level of 3% by weight based on the total mentioned 0 chocolate in accordance with the afore-mentioned recipe and subjected to sensory evaluation. Sensory evaluation of both milk chocolates A and B prepared showed an increased caramel flavour.
  • Example 16 Use of enzymatically treated cocoa liquor in reaction flavours :
  • a reference cocoa reaction flavour was prepared by reacting 0.8% Leu, 1.45% Phe, 0.8% Nal, 1.5% Fructose, 1.5% water (4 drops of ⁇ aOH in 20ml water) and 94% propylene glycol at 125°C for 60 min under reflux.
  • Reaction flavours, prepared with cocoa hydrolysates were generated by replacing the amino acids with 1% lyophilised hydrolysate. Tasting was performed on a 0.1% solution in 1% sucrose. The reaction flavours produced with cocoa hydrolysates were tasted and compared against the reference.
  • Reaction flavour attributes prepared with enzyme-treated liquor exhibited stronger cocoa flavour compared to a control prepared with untreated unfermented/unroasted cocoa liquor.
  • the reaction flavour attributes produced with liquor that was treated by only in-vitro fermentation seemed strongest in cocoa flavour.
  • reaction flavour attributes generated with 1% cocoa liquor hydrolysates in PG do not contain similar amount of reacting amino groups as in the amino acid reference.
  • the reference is prepared with 0.8% leu, 1.45% phe, 0.8% val, 1.5% fructose, whereas the reaction mixtures with cocoa hydrolysates contains substantially lower level of free amino groups (10-15% protein, DH 10-30).
  • the amount of reactive amine flavour precursors can be increased substantially by increasing the proportion of hydrolysed cocoa liquor.
  • cocoa hydrolysates described in this example, can be used as a base ingredient in chocolate process flavour reactions to introduce a base or specific note for a full body chocolate/cocoa flavour concentrate by adding 2% by weight of the concentrate to a melted chocolate mass having a bland flavour, which had previously been processed by a 5 high shearing/drying Petzomat machine to remove some of the natural flavour,
  • the liquid compound chocolate composition is processed with the addition of 5% of water by a high shearing/drying Petzomat machine to remove some of the natural flavour and give a bland compound chocolate.
  • Volatile cocoa aroma compounds from a cocoa nib grinder were captured and condensed using technology described in United States Patent No. 6090427. A portion of this residue was added to a chocolate compound coating processed in a similar way to the one described in example 18 to give a bland flavour.
  • One flavor compound was added to a milk chocolate compound coating similar processed in a similar way to the one described in example 18 to give a bland flavour.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé de manipulation de l'arôme d'une masse de chocolat, qui comprend les étapes consistant à réduire ou à éliminer d'abord l'arôme naturel des ingrédients du chocolat ou de la masse de chocolat, et à ajouter ensuite à ladite masse une quantité efficace d'un arôme. L'arôme possède une des caractéristiques suivantes: cacao/lacté, torréfié, doux, amer, mie de pain, caramel, fruité, floral, biscuit, rôti, pain grillé, céréale, malté, pop-corn, astringent ou praliné.
PCT/EP2002/007055 2001-10-30 2002-06-25 Manipulation de l'arome du chocolat WO2003037100A1 (fr)

Priority Applications (10)

Application Number Priority Date Filing Date Title
JP2003539456A JP4443926B2 (ja) 2001-10-30 2002-06-25 チョコレート風味調節
EP02747438A EP1441597B1 (fr) 2001-10-30 2002-06-25 Manipulation de l'arome du chocolat
AT02747438T ATE443449T1 (de) 2001-10-30 2002-06-25 Manipulation von schokoladenaroma
CN02821885XA CN1582117B (zh) 2001-10-30 2002-06-25 巧克力风味的控制
DE60233817T DE60233817D1 (de) 2001-10-30 2002-06-25 Manipulation von schokoladenaroma
BRPI0213699-6A BRPI0213699B1 (pt) 2001-10-30 2002-06-25 Processo para manipulação de sabor de massa simples de chocolate e uso de atributo de sabor para a preparação de chocolate
NZ531932A NZ531932A (en) 2001-10-30 2002-06-25 Manipulation of chocolate flavour
CA002464886A CA2464886A1 (fr) 2001-10-30 2002-06-25 Manipulation de l'arome du chocolat
AU2002317849A AU2002317849C1 (en) 2001-10-30 2002-06-25 Manipulation of chocolate flavour
US10/819,180 US20040191389A1 (en) 2001-10-30 2004-04-07 Manipulation of chocolate flavor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0126025A GB2381433A (en) 2000-12-20 2001-10-30 Reduction and addition of flavours in chocolate
GB0126025.6 2001-10-30

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JP (1) JP4443926B2 (fr)
CN (1) CN1582117B (fr)
AT (1) ATE443449T1 (fr)
AU (1) AU2002317849C1 (fr)
BR (1) BRPI0213699B1 (fr)
CA (1) CA2464886A1 (fr)
DE (1) DE60233817D1 (fr)
ES (1) ES2331467T3 (fr)
NZ (1) NZ531932A (fr)
PE (1) PE20030543A1 (fr)
RU (1) RU2318393C2 (fr)
WO (1) WO2003037100A1 (fr)
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JP2008515448A (ja) * 2004-10-11 2008-05-15 バリー カレバウト アーゲー 料理におけるカカオバターの使用
WO2017096077A1 (fr) * 2015-12-01 2017-06-08 Mars, Incorporated Compositions d'arôme de chocolat en miettes
US11406116B2 (en) 2017-05-11 2022-08-09 Puratos Nv Edible chocolate product
US11957135B2 (en) 2016-03-02 2024-04-16 Fuji Oil Holdings Inc. Chocolate-like food containing polyunsaturated fatty acid

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EP1308094A3 (fr) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Manipulation d'arome d'un crumb pour chocolat
GB0607926D0 (en) 2006-04-21 2006-05-31 Mars Inc Process for the production of crumb
EP2375911A4 (fr) * 2008-12-12 2014-07-30 Theo Chocolates Inc Extrait de chocolat, procédé de réalisation, et utilisations de celui-ci
CN102292437B (zh) * 2008-12-19 2015-06-24 杜邦营养生物科学有限公司 生产酶产品的方法
US20110293796A1 (en) * 2010-01-18 2011-12-01 Brian Crowley Soda-pop flavored cocoa butter based confection
SG10201908583UA (en) * 2015-03-19 2019-11-28 Nestle Sa Fat-based flavour concentrates and process for producing same
US10687548B2 (en) * 2015-03-19 2020-06-23 Societe Des Produits Nestle S.A. Creamer compositions
BR112018006267B1 (pt) * 2015-10-27 2023-01-31 Société des Produits Nestlé S.A. Base de sabor natural, seu processo de preparação, seu uso, e método para fornecer uma nota de sabor assado a um produto alimentício
US11202459B2 (en) * 2016-09-16 2021-12-21 Societe Des Produits Nestle S.A. Method for processing fat-based flavour concentrate
WO2019046785A1 (fr) * 2017-09-01 2019-03-07 The Hershey Company Compositions alimentaires contenant un produit de cacao à saveur réduite en tant que charge en vrac
WO2020095913A1 (fr) * 2018-11-05 2020-05-14 株式会社明治 Chocolat ayant des caractéristiques d'arôme puissant, et procédé de production de chocolat ayant des caractéristiques d'arôme puissant

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Publication number Priority date Publication date Assignee Title
JP2008515448A (ja) * 2004-10-11 2008-05-15 バリー カレバウト アーゲー 料理におけるカカオバターの使用
WO2017096077A1 (fr) * 2015-12-01 2017-06-08 Mars, Incorporated Compositions d'arôme de chocolat en miettes
EP3383192B1 (fr) 2015-12-01 2019-09-25 Mars, Incorporated Compositions d'arôme de chocolat en miettes
AU2016365338B2 (en) * 2015-12-01 2021-02-04 Mars, Incorporated Crumb chocolate flavor compositions
RU2744202C2 (ru) * 2015-12-01 2021-03-03 Марс, Инкорпорейтед Придающие вкус и аромат шоколадной крошки композиции
AU2016365338C1 (en) * 2015-12-01 2022-08-11 Mars, Incorporated Crumb chocolate flavor compositions
US11957135B2 (en) 2016-03-02 2024-04-16 Fuji Oil Holdings Inc. Chocolate-like food containing polyunsaturated fatty acid
US11406116B2 (en) 2017-05-11 2022-08-09 Puratos Nv Edible chocolate product

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NZ531932A (en) 2006-02-24
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BR0213699A (pt) 2004-10-26
CN1582117B (zh) 2010-05-12
BRPI0213699B1 (pt) 2015-06-16
CN1582117A (zh) 2005-02-16
CA2464886A1 (fr) 2003-05-08
AU2002317849B2 (en) 2008-12-04
RU2004116327A (ru) 2005-05-10
EP1441597A1 (fr) 2004-08-04
ATE443449T1 (de) 2009-10-15
JP4443926B2 (ja) 2010-03-31
RU2318393C2 (ru) 2008-03-10
ZA200404166B (en) 2005-08-10
PE20030543A1 (es) 2003-08-04
EP1441597B1 (fr) 2009-09-23
ES2331467T3 (es) 2010-01-05
DE60233817D1 (de) 2009-11-05

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